![]() Colored and flavored rock candy commonly sold in the United States | |
Alternative names | Rock sugar |
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Type | Confectionery |
Place of origin | Iran |
Main ingredients | Sugar, water |
Variations | About 10 |
223–400 kcal | |
Other information | 450–225 |
Rock candy or sugar candy, [1] also called rock sugar, or crystal sugar, is a type of confection composed of relatively large sugar crystals. In some parts of the world, local variations are called Misri, nabat [2] or navat. [3] [4]
This candy is formed by allowing a supersaturated solution of sugar and water to crystallize onto a surface suitable for crystal nucleation, such as a string, stick, or plain granulated sugar. Heating the water before adding the sugar allows more sugar to dissolve thus producing larger crystals. Crystals form after six to seven days. Food coloring may be added to the mixture to produce colored candy.
Etymologically, "sugar candy" derives from late 13th century English (in reference to "crystallized sugar"), from Old French çucre candi (meaning "sugar candy"), and ultimately from Arabic qandi, from Persian qand ("cane sugar"), probably from Sanskrit khanda ("piece of sugar)", The sense gradually broadened (especially in the United States) to mean by the late 19th century "any confection having sugar as its basis". In Britain, these are sweets, and "candy" tends to be restricted to sweets made only from boiled sugar and striped in bright colors. [5]
The modern American term "rock candy" (referring to brittle large natural sugar crystals) should not be confused with the British term rock (referring to an amorphous and opaque boiled sugar product, initially hard but then chewy at mouth temperature). [6]
Islamic writers in the first half of the 9th century described the production of candy sugar, where crystals were grown through cooling supersaturated sugar solutions. [7] One of the famed makers of rock candy in the Muslim east is Hafiz Mustafa in 1864 in Istanbul founded during the reign of Sultan Abdulaziz. [8]
According to the production process, rock sugar is divided into two types: single crystal rock sugar and polycrystalline rock sugar.
Rock candy is often dissolved in tea. It is an important part of the tea culture of East Frisia, where a lump of rock sugar is placed at the bottom of the cup. Rock candy consumed with tea is also the most common and popular way of drinking tea in Iran, where it is called nabat; the most popular nabat flavor is saffron. [9] [ clarification needed ] This method of drinking tea can also be found in Central Asia as novvot.
It is a common ingredient in Chinese cooking. In China, it is used to sweeten chrysanthemum tea, as well as Cantonese dessert soups and the liquor baijiu . Many households have rock candy available to marinate meats, add to stir fry, and to prepare food such as yao shan. In less modern times, rock sugar was a luxury only for the wealthy. Rock candy is also regarded as having medicinal properties, and in some Chinese provinces, it is used as a part of traditional Chinese medicine.[ citation needed ]
Rock candy is used a lot in other countries. In Mexico, it is used during the Day of the Dead to make sugar skulls, often highly decorated. Sugar skulls are given to children so they will not fear death; they are also offered to the dead. In the Friesland province of the Netherlands, bits of rock candy are baked in the luxury white bread Fryske Sûkerbôle . Rock candy is a common ingredient in Tamil cuisine, particularly in the Sri Lankan city of Jaffna.[ citation needed ] In the US, rock candy comes in many colors and flavors, and is slightly hard to find, due to it being considered old-fashioned. [6]
Misri crystals | |
Type | Rock candy or sweetener |
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Place of origin | India and Iran |
Misri refers to crystallized sugar lumps, and a type of confectionery mineral, which has its origins in India and Iran, also known as rock sugar elsewhere. [10] It is used in India as a type of candy, or used to sweeten milk or tea. [11] [12]
Among Indian misri dishes are mishri-mawa ( kalakand ), [13] mishri-peda, which are more commonly eaten in Northern-Western India, Uttar Pradesh, Delhi, Rajasthan, Punjab, Odisha, Gujarat, North coastal of Andhra Pradesh and many other states and parts of India.
The Ghantewala Halwai of Delhi, who started his career by selling Misri mawa in 1790 [14] is famous for Misari mawa and sells 40 varieties of sweets made from Misari.[ citation needed ]
Rock and rye is a term used both for alcoholic liqueurs and cocktails using rye whiskey and rock candy, as well as for non-alcoholic beverages made in imitation thereof, such as the "Rock & Rye" flavor of soda pop made by Faygo. [15] [16]
Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
Confectionery is the art of making confections, the sweet foods themselves or the confectioner's shop. Confections are items that are rich in sugar and carbohydrates although exact definitions are difficult. In general, however, confections are divided into two broad and somewhat overlapping categories: bakers' confections and sugar confections. The occupation of confectioner encompasses the categories of cooking performed by both the French patissier and the confiseur.
Caramel is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, or as a topping for ice cream and custard.
Marshmallow is a confectionery made from sugar, water and gelatin whipped to a solid-but-soft consistency. It is used as a filling in baking or molded into shapes and coated with corn starch. This sugar confection is inspired by a medicinal confection made from Althaea officinalis, the marsh-mallow plant.
Halva is a type of confectionery originating from Persia and widely spread throughout the Middle East and South Asia. The name is used for a broad variety of recipes, generally a thick paste made from flour, butter, liquid oil, saffron, rosewater, milk, turmeric powder, and sweetened with sugar.
Cotton candy, also known as candy floss (candyfloss) and fairy floss, is a spun sugar confection that resembles cotton. It usually contains small amounts of flavoring or food coloring.
Fudge is a type of confection that is made by mixing sugar, butter and milk. It has its origins in the 19th century United States, and was popular in the women's colleges of the time. Fudge can come in a variety of flavorings depending on the region or country it was made; popular flavors include fruit, nut, chocolate and caramel. Fudge is often bought as a gift from a gift shop in tourist areas and attractions.
A lollipop is a type of sugar candy usually consisting of hard candy mounted on a stick and intended for sucking or licking. Different informal terms are used in different places, including lolly, sucker, sticky-pop, etc. Lollipops are available in many flavors and shapes.
Wagashi is a traditional Japanese confection that is often served with green tea, especially the type made of mochi, anko, and fruit. Wagashi is typically made from plant-based ingredients with an emphasis on seasonality, and generally making use of cooking methods that pre-date Western influence in Japan.
Sugar candy is any candy whose primary ingredient is sugar. The main types of sugar candies are hard candies, fondants, caramels, jellies, and nougats. In British English, this broad category of sugar candies is called sweets, and the name candy or sugar-candy is used only for hard candies that are nearly solid sugar.
Muscovado is a type of partially refined to unrefined sugar with a strong molasses content and flavour, and dark brown in colour. It is technically considered either a non-centrifugal cane sugar or a centrifuged, partially refined sugar according to the process used by the manufacturer. Muscovado contains higher levels of various minerals than processed white sugar, and is considered by some to be healthier. Its main uses are in food and confectionery, and the manufacture of rum and other forms of alcohol. The largest producer and consumer of muscovado is India.
Mithai (sweets) are the confectionery and desserts of the Indian subcontinent. Thousands of dedicated shops in India, Bangladesh, Nepal, Pakistan and Sri Lanka sell nothing but sweets.
Khoa, khoya, khowa or mawa is a dairy food widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan. It is lower in moisture than typical fresh cheeses such as ricotta. It is made up of whole milk instead of whey.
Hangwa is a general term for traditional Korean confections. With tteok, hangwa forms the sweet food category in Korean cuisine. Common ingredients of hangwa include grain flour, fruits and roots, sweet ingredients such as honey and yeot, and spices such as cinnamon and ginger.
Turkish delight, or lokum (/lɔ.kʊm/) is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios, hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, mastic gum, bergamot orange, or lemon. Other common flavors include cinnamon and mint. The confection is often packaged and eaten in small cubes dusted with icing sugar, copra, or powdered cream of tartar to prevent clinging. In the production process, soapwort may be used as an emulsifying additive.
A hard candy, or boiled sweet, is a sugar candy prepared from one or more sugar-based syrups that is heated to a temperature of 160 °C (320 °F) to make candy. Among the many hard candy varieties are stick candy such as the candy cane, lollipops, rock, aniseed twists, and bêtises de Cambrai. "Boiled" is a misnomer, as sucrose melts fully at approximately 186 °C. Further heating breaks it into glucose and fructose molecules before it can vaporize.
Fondant is a mixture of sugar and water used as a confection, filling, or icing. Sometimes gelatin and glycerine are used as softeners or stabilizers.
Kiri Aluwa, also known as milk toffee or kiri toffee, is a popular traditional Sri Lankan soft toffee.